Stew a la Tarragon
Nutrition
Calories: 433 kcalCarbohydrates: 68 gProtein: 24 gFat: 28 gSaturated Fat: 15 gSodium: 757 mgFiber: 26 gSugar: 24 gVitamin A: 377.25 IUCalcium: 173 mgIron: 17 mg
Ingredients
- 4 tbsp olive oil
- 2 cups chopped carrots
- 2 cups chopped onions
- 6 each Garlic cloves
- 2 tbsp dried tarragon
- 1 tsp dried mustard
- 1 drop salt to taste
- 1 dash pepper
- 1 cup sweet red pepper chopped
- 3 each green onions diced
- 3 whole tomatoes chopped
- 1 cup corn kernels
- 2 packed cups chopped greens spinach or kale or collard, well-rinsed
- 1/2 cup vegetable stock or liquid from beans
- 3 cups cooked kidney beans with some liquid
Instructions
- Heat oil in a heavy pot with a lid. Sauté the carrots, covered, for 5 minutes over medium high heat, stirring occasionally. Add onion, garlic, and seasonings. Sauté for another 5 minutes.
- Reduce heat to medium. Add peppers and green onions, cover; sauté 5 more minutes. Add tomatoes, greens, corn, and liquid. Stir to combine and cover; simmer until all vegetables are tender.
- Add the beans to the cooked vegetables. Stir, cover; simmer until just heated throughout. Taste, adjust seasoning. Serve hot, over cornbread, rice, or bulghar.